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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. Ingredients:
2-1/2 cups seeded sliced banana peppers (about 7 peppers) |
1 medium green pepper, julienned or 1 medium green tomato, halved and sliced |
1 jalapeno pepper, seeded and sliced |
1 small onion, sliced |
1/4 cup canning salt |
12 to 15 ice cubes |
2 cups sugar |
1 cup white vinegar |
1 tablespoon mustard seed |
1/2 teaspoon celery seed |
Directions:
1. In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
2. In a large saucepan, combine the sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months. Yield: 1 quart.
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